Warm Golden Cauliflower, Roasted Black Grape and Wild Rice Salad with Miso Lemon Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Place the cauliflower in a large bowl with 30 ml (2 tbsp) olive oil, smoked paprika, ground cumin, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Toss well until all the florets are coated.

3. 3

   Spread the seasoned cauliflower on the baking sheet. Add the black grapes to one side of the tray and toss them with 5 ml (1 tsp) olive oil. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring once halfway through, until the cauliflower is browned on the edges and the grapes begin to burst.

4. 4

   Meanwhile, cook the wild rice. Place the rice and water in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer gently for 40 to 45 minutes, until the grains are tender and split open. Drain if needed and let rest for 5 minutes.

5. 5

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and just starting to pop. Remove from the heat.

6. 6

   For the vinaigrette, whisk together the white miso, lemon juice, lemon zest, Dijon mustard, maple syrup, shallot, the remaining 10 ml (2 tsp) olive oil, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper in a bowl until smooth.

7. 7

   Place the baby spinach in a large serving bowl. Add the hot wild rice, roasted cauliflower, and roasted grapes. Pour over the vinaigrette and toss gently so the spinach softens slightly from the heat.

8. 8

   Finish with the toasted pumpkin seeds on top and serve the salad warm right away.